Hello, gorgeous breakfast. (Are you drooling yet? We ARE.) Take our lead and skip the boring cereal for breakfast this week—and whip up these Southwestern-style pancakes instead. Not only is this recipe on the lower end of calorie count (less than 450 cals!), it's also full of health benefits too. For a dose of fiber and antioxidants, these sweet griddle cakes will hit the spot, AND they're super satiating thanks to the blueberries and cornmeal. (If you're in a crunch, frozen or dried berries will do the trick!)

Blue-Cornmeal Griddle Cakes

INGREDIENTS:

1 1/4 cups ground blue cornmeal

3/4 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup skim milk

2/3 cup honey

2 tablespoons canola oil

2 eggs, lightly beaten

1 cup fresh or frozen blueberries (or 1/4 cup dried)

Vegetable-oil cooking spray

Chili powder (optional)

DIRECTIONS:

Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes. Serves 8.